Thursday, September 15, 2011

Sausage, Peppers and Potatoes

One dish makes this meal a fall favorite.
When I saw the potatoes and bell peppers at the farmers' market, I knew what it was time to make. The hardest part of sausage, peppers and potatoes it cutting the vegetables to put in the pan. I don't remember where I first saw this recipe but has adapted to fit our taste over the years. Plus it is so easy for a week night to throw oven!

Sausage, Peppers, and Potatoes
1 to 1 1/2 pounds Italian sausage (mild or hot depending on taste)
2 bell peppers (any colors), cut into inch pieces
6 medium size red potatoes, or Yukon gold, cut into about the same size, quartered
2 cloves garlic, smashed or chopped
1/2 medium onion, cut into inch pieces
2 Tablespoon olive oil 
salt and pepper 

Preheat oven to 425 degrees F.
In a casserole or baking dish, drizzle the olive oil on the bottom of the pan. Combine the potatoes, peppers, onion and garlic. Place the sausage, whole or cut into pieces depending on time, over the top of the veggies. (Having the sausage on top helps the grease to keep the vegetables moist). Season with salt and pepper. 
Bake in oven, until potatoes are fork tender and sausage is brown and cooked through.

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